Description:

It’s not often that us gluten free home brewers get the opportunity to use liquid yeast propagated on a non-barley medium. In anticipation of my upcoming shipment of Propagate Labs liquid yeast I’ve crafted a simple yet elegant recipe to utilize one of the four available strains from GFHB- Andechs Lager yeast.

Stuart Cole has already raised the bar to stratospheric highest so I’ll do my best to ride his coat tails. My mind has been transported to the land of Czech Pilsner. Here’s an quick overview of my ‘Passport To Prague’ Czech Pilsner:

Us gluten free brewers know a thing or two about breaking new ground and trailblazing new paths. Such is also the path of Josef Groll, who in the 1830’s became the brewer that popularized the worlds first pale lager using bottom-fermenting yeast. Brewed in Pilsen, Czech Republic a short 90km from Prague, this pale lager style took ahold of the brewing world and is still one of the most brewed styles in across the globe. Prost!

Ingredients:

• FERMENTABLES:
• 5 lb - Pale Millet Malt - Gluten Free (38.5%)
• 1 lb - Munich Millet Malt (7.7%)
• 1 lb - Vienna Millet Malt (7.7%)
• 2 lb - Light Biscuit Rice Malt (15.4%)
• 2 lb - Rice Hulls (15.4%)
• 1 lb - Grouse Malt House - Caramel Buckwheat (7.7%)
• 1 lb - US - Maltodextrin (7.7%)
• HOPS:
• 5 oz - Saaz, Type: Pellet, AA: 4.5
• OTHER INGREDIENTS:
• 1 each - Whirlfloc
• 2 tsp - Beer Nutrient
• ENZYMES:
• 11 ml - Ondea Pro, Time: 120 min, Type: Water Agt, Use: Mash
• 20 ml - Ceremix Flex, Time: 120 min, Type: Water Agt, Use: Mash
• YEAST:
• Propagate Labs - Andechs Lager (GF liquid)
• Starter: No
• Form: Liquid
• Attenuation (avg): 75%
• Flocculation: High
• Optimum Temp: 50 - 55 F
• Fermentation Temp: 54 F
• Pitch Rate: 1.5 (M cells / ml / deg P)

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 5.8
Bitterness IBU: 49.2
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Shared with permission by Cale Baldwin